Muffins again?!
Sorry, but I couldn't help but to bake muffins for breakfast today. As the CNY public holidays are still on, most of the stalls at the hawker centre or coffeeshops will not open for business until tomorrow. As such, we won't be able to have our breakfast outside, even though it is our usual routine to do so during public holidays.
I have left over bananas and blueberries, so I came up with this recipe of my own. I think I have been quite comfortable with making muffins, so much so that I could easily "mix and match" recipes and ingredients to make my own version ;)
Here's my version of banana blueberry muffins. The muffins are much better than the previous batch of blueberry muffins. They are more fragrant because of the bananas and the sweetness is just nice. The texture is rather fluffy and moist, although again, the appearance is not too pleasing to the eyes :(
I do hope I could made tasty and yet pretty muffins very soon!
Ingredients:
(makes 12 muffins)
210g plain flour
1 teaspoon baking powder
1 teaspoon baking soda
1 egg, lightly beaten
100g sugar
1/4 cup oil
1 teaspoon vanilla essence
2 medium sized bananas, mashed
1 cup fresh blueberries
Method:
- Mix flour, baking powder, baking soda in a bowl.
- Working over the bowl, toss the blueberries with about 1 ~ 2 teaspoon of flour mixture in a sieve, and set aside. Coating the blueberries with flour helps to keep them from sinking to the bottom of the muffins as they bake.
- Combine egg, sugar, oil, vanilla essence and mashed bananas in another bowl. Mix well.
- Add the wet ingredients to the flour mixture. Stir until just blended. Fold in blueberries gently.
- Fill muffin cups/liners till almost full. Bake in preheated oven at 200 degC for 20 to 25 mins.
10 comments:
Hi Happy homebaker,
I was browsing through your blog wanting to do banana muffins using oil instead of butter. And bingo I chance on this recipe.
I made them last evening omitting the blueberry and using 3 bananas instead. But disappointing it was not fluffy and moist. Not sure why but wonder if this has to do with the recipe not using any milk as almost all the muffins use milk. Wanna able to advise me. Thanks. Novice baker.
Hi Novice baker, So sorry to hear about your unsuccessful attempt.
Were your muffins hard and dry? One possible reason could be that you may have over mixed the batter when u add in the wet ingredients to the dry ones. The batter should appear very lumpy, you just need a few quick stir to incorporate the mixture together. Did you do it this way? Maybe you want to try out other recipes? as there are many muffin recipes available on the net. Dont be disheartened...it's all the mistakes that we made that helps us to improve our baking skills. Hope you have better luck next time :)
Hi Happy Homebaker
Just to ask which is better to use oil or butter and if is butter - how many grams
Baking powder and Baking soda is different - can we omit the baking soda
Jessie
Hi Jessie, I am not sure whether there is a great difference between using butter vs oil. The only thing I know is vegetable oil is less fattening, espeically if you use olive oil. I am not too sure the weight of melted butter...maybe you can try melting about 60g of butter, it should give about 1/4 cup.
Yes, baking powder and baking soda is different. Do not omit the baking soda since it is called for in the recipe. Hope you'll find this useful.
Hi HHB
Thanks for the recipe, I baked it yesterday, and is well received by my fussy son! The muffins *dome* up like mushrooms... so cute!
Will try the durian muffin tomorrow...
Yes, have you tried to bake carrot cake before?
Regards
Min
Hi! Is it brown sugar or white sugar?
Anonymous
Hi, it is white sugar.
Hello does this make 12 small muffins or big?
Hi Munkiie, the recipe yields 12 small muffins.
Hi HHB,
The muffin turned out soft and moist. It taste even better when topped with plain yogurt. The sourness in the yogurt compliments very well with the sweetness of the banana.
Shaine
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